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Chili Chicken with Cornmeal Dumplings

Joe surprised me with this recipe last week. He cooked it one night just to pack it in our lunches. It wasn’t left over; we never did eat it for dinner. He just made it for our lunches. Have I got a good guy or what? Anyway, I never ate chili like this before, so it was different and very good.

chili chicken with cornmeal dumplings

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Chili Chicken with Cornmeal Dumplings
  1. In a 4-quart Dutch Oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
  2. In a medium bowl, mix Bisquick mix, cornmeal, and milk until a soft dough forms. Drop dough by 12 spoonfuls onto hot chili. (Do not drop directly into liquid!)
  3. Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
  4. Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
  5. Serve with a dollop of whipped cream.
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Original photo from Betty

© 2010 – 2018, Tara Ziegmont. All rights reserved.

5 thoughts on “Chili Chicken with Cornmeal Dumplings”

  1. I have made a recipe almost identical to this from out of the Bisquick cook book for us here and it was great. I had ground beef instead of chicken, but I will have to try the chicken kind one day. Our cheese went into the dumplings and on top also.

  2. Mister Linky is up for this week's Crock Pot Wednesday. I figured with the busy week and weekend, that we should get an early start. I hope you will come on over and join me. There's a giveaway going on.

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